Stir-Fried Noodles with Egg and Tomato

Ingredients

• dried noodles — 250 g
• eggs — 3 large, beaten
• tomatoes — 2 medium, cut into wedges
• scallions — 2 stalks, chopped
• soy sauce — 1.5 tbsp
• salt — 1/2 tsp
• sugar — 1/2 tsp
• cooking oil — 2.5 tbsp

Steps (beginner-friendly)

1. Boil the noodles in a pot of water for 3-4 minutes until just tender, then drain and rinse briefly under cold water so they don't clump.
2. Beat the eggs with a pinch of salt.
3. Heat 1 tbsp oil in a wok over high heat, scramble the eggs for 30 seconds until just set, and remove to a plate.
4. Add 1 tbsp oil, then the tomato wedges. Stir-fry 3 minutes over medium-high heat, pressing them, until they break down into a saucy pulp.
5. Add the noodles, 1.5 tbsp soy sauce, 1/2 tsp salt, and 1/2 tsp sugar.
6. Toss constantly with tongs for 2 minutes until the noodles are evenly coated and steaming hot.
7. Return the eggs, break them into pieces, toss 30 seconds more.
8. Turn off the heat, top with scallions, and serve.